The iconic hand-raised pork pie with hot water crust pastry and seasoned pork, recognized with a Protected Geographical Indication (PGI). 1)
The “King of English Cheeses,” crumbly and veined with blue mold, made traditionally in Nottinghamshire, Derbyshire, and Leicestershire. 2)
A firm, nutty cheese with its distinctive orange-red hue, long associated with Leicestershire dairies. 3)
Coarse, herby sausages flavored with sage, distinctive to Lincolnshire. 4)
Thin, pancake-like flatbreads made from oatmeal, wheat flour, and yeast, eaten with cheese, bacon, or jam. 5)
The original almond and jam-filled pastry from Bakewell (different from the commercial Bakewell tart). 6)
Light, crisp ginger biscuits invented in Grantham in the 18th century. 7)
A Lincolnshire pork meatloaf seasoned with sage, usually eaten cold in sandwiches. 8)
A soft, crumbly cow’s milk cheese with a history dating back to the 17th century, revived in Nottinghamshire. 9)
A historic ale style associated with Rutland, the smallest English county, known for its malty depth. 10)
A suet crust pastry filled half with savory (meat/veg) and half with sweet (jam/apple), a “meal in one.” 11)
Savory spread made from split peas, often served with ham or boiled bacon. 12)
A fruit-studded loaf traditionally enjoyed with cheese, especially Blue Stilton. 13)
Handcrafted fruit syrups (elderflower cordial being the most famous), originating from the Vale of Belvoir. 14)
A rustic pie filled with gammon, apples, onions, and potatoes, balancing sweet and savory. 15)